Urtica dioica (Stinging Nettles)

Serving Urtica dioica for Dinner

Stinging nettles are considered by many to
be the most delicious, wild, edible herb. They are incredibly
nutritious as they are a source of iron, calcium, folic acid,
potassium, manganese, carotenoids and vitamin C. Their taste is
said to be comparable to spinach but with a slightly greener and
earthier flavor. Stinging nettles are safe to eat after they have been soaked in water, boiled or steamed to denature
their stinging properties. There is only a small risk of
an allergic reaction occurring from eating nettles. However, some people have
reported stomach irritation, indigestion and diarrhea after
eating nettles.

Stinging nettles can be eaten plain
(after being soaked), as a substitute for spinach in any dish or as
described in
the recipes below.

Picking Stinging Nettles

Take care when picking nettles as the sting is painful.
The stem and leaves can be used in most recipes but only use the leaves when
making tea. Pick the smaller nettle plants, 1-3 feet in height, as the
larger plants are not as tender. When picking leaves for tea, pick only the
small young leaves found on the upper portion of the plant (the topmost two
or three sets of leaves) as they grow more bitter with age. It is possible
to pick nettles with a firm hand but if you are worried about being stung,
using scissors and gloves helps.

Blanch the nettles in boiling
water for a minute. Drain and roughly chop them.

Mix the blanched nettle, pine nuts,
parmesan, and a little salt and freshly ground pepper, in a food processor. Blend
the mixture until it is smooth, scraping down the side
occasionally. While the motor is running gradually pour in the olive
oil until well distributed.

Store the Pesto in a jar with a lid ad tight seal and refrigerate or
freeze until ready to use. Substitute into any dish that would
normally use basil pesto.

Boil potatoes, cut into pieces and pass
them through a vegetable filter. Paste in the flour until well
mixed, then separate the mixture into thumb-size lumps, or "gnocchi",
cover them in sieved flour and leave them to sit for an hour or so.

In the meantime blend the
tomatoes with the prepared nettle pesto until creamy.

Drop the gnocchi into boiling, salted
water and when they rise to the surface they are cooked.

Drain the gnocchi and toss
with tomato-pesto mixture. Decorate
with a few pistachio nuts and enjoy with any red wine that you can
find in the house.

Think these recipes sound delicious? Check
out these people who eat
raw
stinging nettles
for fun!

Or move on to the next page of this website where you can
learn about the medicinal uses of nettles.